So what is Instant Pot Chicken Rice Congee?

Chicken Rice Congee is a delicious Chinese comfort food. It’s a savory rice porridge that is often served for breakfast, but is hearty enough to enjoy for dinner.

It’s easy to make Chicken Rice Congee. For this recipe, you simply cook chicken (bone-in thigh works best) and rice together in an Instant Pot until the rice breaks down into a porridge.

Chicken Rice Congee is also called jook, rice porridge, or xi-fan.

Did you know that you can cook rice in an Instant Pot?

It took me a while to discover how easy it is to cook rice in a pressure cooker. Rice wasn’t one of the first recipes I made in my pressure cooker after buying it. But now we frequently make rice in that way.

I find that congee is a favorite way for cooking rice in Instant Pot. You end up with a one pot chicken and rice meal that’s ready to eat.

How long does it take to cook rice in an Instant Pot?

This Instant Pot Congee takes 30 minutes to cook on high pressure. Once the cook time is done, allow for natural release.

I use brown rice in this recipe, which has a longer cooking time than white rice. It’s worth the extra cook time though.

Brown rice congee gives you a creamy texture, while the rice grains are still able to hold their shape and some chew. Using brown rice makes congee feel like a heartier meal too.

Just one note about cooking congee in the Instant Pot: don’t use the quick release because the congee may splatter.

How do you make Chinese congee?

You can also make Chinese congee in a rice cooker, such as this type. We have a similar one that we use at home with great results.

But the ultimate question is, how do you make quick congee?

And the best way to make quick congee is to use an Instant pot! While traditional Chinese congee needs to simmer on the stove top or in the rice cooker, you can make it in the Instant Pot in 30 minutes.

What do you serve on Instant Pot Congee?

Since you cook the rice together with the chicken in the Instant Pot, the congee already comes rich with flavor. It’s delicious plain.

When I am looking to make it more savory and filling though, I always add a pinch of salt, some sliced green scallions, a bit of hot chili oil, and a hard boiled egg. It makes a hearty breakfast, and it’s filling enough to have it for dinner too.

Don’t skimp on this Chili Oil with Crunchy Garlic! It goes so well with this congee. We always have a jar on hand because it’s delicious on everything – even just topped on eggs.

Love this Instant Pot Chinese Recipe?

Here are a few other Instant Pot Asian Recipes that are definitely worth cooking:

Instructions

Set the Instant Pot to SAUTÉ and add in a bit of oil. While it heats, peel and cut the ginger into 3 large pieces.

Once the pot is hot, add in the chicken thighs, skin side down. Allow the chicken to cook for about 5 minutes, undisturbed, to brown. Loosen the chicken from the pot.

Add in a bit of water, scrapping up any browned bits from the bottom of the pot. Add in all the water, the rice and the ginger and give everything a quick stir. Hit the CANCEL button.

Cover and seal the lid. Using MANUAL mode, cook at high pressure for 30 minutes. Use Natural Release.

Open the lid very carefully. Remove the chicken pieces into a bowl. The congee may seem watery.

Use the SAUTÉ function, and cook, stirring the congee until your desired thickness. The congee will thicken as you stir it. It will also continue to thicken as it cools a bit.

In the meantime, using two forks, pull the meat off the bones (it will fall off). Discard the bones and skin. Add the chicken meat back into the congee. Finely slice the green onions for garnish.

Turn off the Instant Pot. Taste and add salt, as needed. Ladle the congee into bowls and top with green onions, soy sauce, sesame oil and chili oil.

Course: Breakfast, Brunch, Savory, Soup

Cuisine: Chinese

Keyword: Instant Pot, Congee, Chicken and Rice

Special Diet: Dairy Free, Gluten Free

Author: The Worktop

Cal : 271kcal

Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

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Comments

Thank you so much for sharing this Congee recipe! I changed up a few things to make it like Arroz Caldo(Filipino variety), using boneless and skinless chicken thighs, 8 cups of range-free chicken broth and 1-1/4 cups of brown Jasmine rice, 3 inches of ginger , 2 cloves of garlic, and fish sauce instead of salt. This was my first time making this and it turned out incredibly well! I love the consistency being a little watery, similar to shark fin soup. Since I had more liquids and rice, I increased the cooking time to 40 minutes with a 15 minute natural release. Came out perfect!

This was super easy and delicious. I added vegetables, finely chopped carrots and zucchini, cooked everything else according to the recipe I also subbed in 4 cups of low sodium free range organic chick broth for equal part water to increase flavor.and I’m craving it so much I’m making it again tonight.